Mix all the filling ingredients in a bowl with a tablespoon. Fill a large pot half way with water and boil. Add in all the leaves and boil for about 2-3 minutes. Drain, then cut off the stems (picture). The matte (not shiny) side of the leaf is the inside, that's where the filling will go. Grab a leaf (picture) and fold the top where the stem was as shown in this picture. Put the leaf into your palm and use a teaspoon to put filling on it (picture). First fold over the top (picture), then the two sides (picture) and roll to close it up (picture).

Line up all the rolls in a large pot tightly, without big holes in between (picture). Spread the garnish on top. Put a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Then pour in a cup of water (picture). Cook on medium-low heat for 20 minutes. Add 1 1/2 cup of hot water, and cook for another 15 minutes. Let cool for 10 minutes, then serve with Yogurt with Garlic Sauce.

Hi,For cabbage rolls, add 1 tbsp of red pepper paste, 1/2 tsp red pepper flakes and 1/2 a lemon's juice. Before you roll them, boil the cabbage leaves until they soften and the rest should be the same.Hope this helps :)Binnur

Binnur-You are the Greatest!!! I am american and my husband is from Adana. Everything I cook from your site he loves. Sometimes I would find Turkish recipies and he would not recognize it. Tonight I will attempt this recipie.

Dear Binnur,My husband is Turkish and told me there is a sauce that his mom put over the dolma. Butter, and pepper/tomato paste with garlic? Any idea on how to do this? Thanks for all you do. The site is wonderful.Cheryl

Dear Cheryl,Some regions use some sauce for Dolma like Adana:) I've already posted one Dolma recipe with the sauce, here is the recipe;http://www.turkishcookbook.com/2006/05/stuffed-eggplants-with-beef.php

Hi! There is a flat bread that is so delicious and served with the grape leaves (as a way to eat them as a sandwich). It is not pita bread, it is flatter and has bubbles from baking. Do you have a recipe for this? I loved this bread growing up, but now my grandmother has passed and taken the recipe with her. Thank you.

Try also instead of water using Beef broth or even Chicken broth. (although some may preferr to not mix chicken/beef flavors -- but I like it)I also add a little crushed garlic in the hamberg mix.I cook all this in my slow-cooker.